I love a great taco. It took me a while to accept the lettuce taco, but I have come a long way.
This taco is my favorite. It is our favorite “Meatless Monday” meal.
I would love to hear your thoughts. ❤️❤️❤️
6 Sweet Potatoes peeled and chopped
1/4 Olive Oil plus 1 tablespoon
1/4 cup grass fed butter plus 1 tablespoon
2 teaspoons garlic powder
Salt and pepper to taste
1/4 cup Sriracha
1 onion chopped
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 cup quinoa (prepared according to directions)
2 heads romaine lettuce
Preheat oven to 425 degrees F.
Place potatoes in pan sprinkle with garlic powder, salt and pepper.
Add Sriracha and stir into potatoes.
Bake for 20 minutes. Stirring occasionally.
Increase oven heat to 500 degrees F and bake additional 10-15 minutes, until brown and crisp.
While potatoes are baking sauté onions and bell peppers
In a hot saucepan over a medium heat, combine peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
Fill lettuce leaves with prepared quinoa and sweet potato. Top with sautéed onion and bell pepper.